Cannellini Bean Salad with Lemon-Dill Vinaigrette

Cannellini beans are also known as white kidney beans.  It is strongly recommended that you use cooked dried beans for this white bean salad. The salad will greatly benefit from their fresher taste and superior texture.

Cannellini Bean Salad with Lemon-Dill Vinaigrette

4 cups cooked cannellini beans (2 cups dried beans) or two 19 oz. cans, rinsed and drained
½ cup finely chopped red onion
2 small tomatoes, peeled and diced
¼ cup olive oil
¼ cup chopped fresh dill
2 tbsp fresh lemon juice
1 tbsp honey
¼ tsp salt
¼ tsp black pepper

  1. In a large serving bowl, combine the cannellini beans, tomatoes, onion, and 3 tablespoons of dill.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper.
  3. Add the dressing to the white bean salad.  Toss well.
  4. Season with salt and pepper to taste.  Use the remaining dill as a garnish.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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